Lemon Chutney
Prep time:
Cook time:
Serves: 700 GM
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Serves: 700 GM
Aside from its good vitamin C content, Lemon chutney has been used in traditional medicine in different ways. It is a home remedy for stomach disorders in Ayurvedic cuisine, and its value is said to increase as it matures. Lemon Chutney is used in East African folk medicine to treat the overgrowth of the spleen.
Ingredients
Spicing for lemon Chutney.
Instructions
- 1)
Place ten large lemons sliced into two. Stuffed each piece generously with salt. Place lemons into a large glass jar. Leave the jar in direct sunlight for a week.
- 2)
Shake the jar daily, and you will notice juice collecting at the bottom.
- 3)
After a week blend, the lemon to a fine grainy consistency set aside
Steps to spice up chutney.
- 1)
Fry lemon in sesame oil, constantly stirring lemon around until all the skin turns slightly brown, remove from heat, and allow to cool.
- 2)
Heat sesame oil and fry mustard seeds in another pan until it crackles, then add all other spices and sauté for few more minutes in low heat.
- 3)
Now add all spices to the lemon paste, thoroughly mix and place into a jar.
- 4)
Store jar with lemon pickle closed in a dark space for a week to mature before use.